Development of essential oil-emulsion based coating and its preservative effects on common carp

Hao, Ruoyi (avtor), Shah, Bakht Ramin (avtor), Sterniša, Meta (avtor), Smole Možina, Sonja (avtor), Mráz, Jan (avtor)

Fish fillets are susceptible to microbial spoilage during chilled storage. Green consumerism promotes the development of biodegradable, recyclable and environmentally friendly food packaging. The study selected three essential oils (EOs), i.e. thyme, oregano and pimento EO, with good antibacterial activity, to develop an EO-emulsion based alginate coating. A stable alginate coating with good antibacterial effects could be prepared under optimized conditions of homogenization (18,000 rpm, 3 min) and EO/Tween-80 ratio (20:1, v/v). When loaded with 1% EO-emulsion, the coating showed good antibacterial effects with a high-value sensory assessment. No effect was found on the coating properties under different temperatures (4 and 20 °C) and pH conditions (6, 7 and 8). Alginate coatings with 1% thyme, oregano, pimento EO-emulsion were applied for chill-stored carp fillets. All coatings with EO-emulsion delayed pH change, decreased total volatile basic nitrogen and total viable count and inhibited Pseudomonas sp., H2S-producing bacteria and Enterobacteriaceae.

• Jezik: Angleški jezik
• Ključne besede: natural antibacterial additives, essential oils, bioactivate coatings, sensory assessment, storage quality
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: BF - Biotehniška fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Leto izida: 2022
• Št. strani: 13 str.
• Številčenje: Vol. 154, art. 112582
• PID: 20.500.12556/RUL-135328
• UDK: 664.95.037:597.551.214:579.67
• ISSN pri članku: 0023-6438
• DOI: 10.1016/j.lwt.2021.112582
• COBISS.SI-ID: 81415683
• Datum objave v RUL: 08.03.2022

HAO, Ruoyi, SHAH, Bakht Ramin, STERNIŠA, Meta, SMOLE MOŽINA, Sonja in MRÁZ, Jan, 2022, Development of essential oil-emulsion based coating and its preservative effects on common carp. Lebensmittel-Wissenschaft + Technologie [na spletu]. 2022. Vol. 154, no. 112582. [Dostopano 7 april 2025]. DOI 10.1016/j.lwt.2021.112582. Pridobljeno s: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=slv&id=135328

Gradivo je del revije

• Naslov: Lebensmittel-Wissenschaft + Technologie
• Skrajšan naslov: Lebensm.-Wiss. + Technol.
• Založnik: Elsevier
• ISSN: 0023-6438
• COBISS.SI-ID: 5180423

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.
• Začetek licenciranja: 07.10.2021

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: navadni krap, Cyprinus carpio, skladiščenje živil, bioaktivni premazi, eterična olja, mikrobiološka obstojnost